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Cottage cheese caviar with tomatoes

Cottage cheese caviar with tomatoes



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Ingredients for making caviar from cottage cheese with tomatoes

  1. Fat cottage cheese 25% fat 250 grams
  2. Onion 1 head
  3. Fresh basil 1 bunch
  4. Cilantro 2 sprigs
  5. Parsley 2 sprigs
  6. Vegetable oil 4 tablespoons
  7. Ground black pepper to taste
  8. Salt to taste
  • Main ingredients
  • Serving 1 serving
  • World Cuisine

Inventory:

Deep bowl, Fine mesh colander, Gauze - 1 meter 20 centimeters, Paper kitchen towels, Cutting board, Knife, Stove, Frying pan, Fork, Kitchen shovel, Plate, Blender, Deep bowl, Refrigerator

Cooking caviar from cottage cheese with tomatoes:

Step 1: prepare the cottage cheese.

In order to cook real caviar from cottage cheese and tomato, you will have to make a little effort and do it ahead of time. Cottage cheese, which is one of the leading components of this dish, must be prepared in a day or at least in 12 hours before cooking caviar. To do this, you need a deep clean bowl, place a colander with a fine mesh in it and cover it with a piece of gauze folded in 3 times. Lay the gauze so that its edges extend beyond the sides of the bowl. Place the required amount of cottage cheese on the cheesecloth and cover it with the edges of the cheesecloth. Put the cottage cheese with such a simple device in the refrigerator and let the white mass drain the whey and cottage cheese juice. The day after all the liquid from the cottage cheese has become thicker, it must be squeezed out. Pick up the ends of the gauze and squeeze the bag from the ends to the bottom, thus getting rid of the remnants of excess fluid. Squeeze the curd into a bowl.

Step 2: prepare the tomatoes.

Now prepare the tomatoes and onions. To get started, peel the onion from the peel, rinse with the tomatoes under running water and pat dry with paper kitchen towels. Place the ingredients on a chopping board one at a time, remove the stem from the tomato, and cut the tomato with a knife into 2 or more parts. In principle, you can cut tomatoes, as it will be convenient for you, for my part, the ideal option is a tomato, sliced into 2 parts during frying, moisture evaporates well from it, and it does not spread. Cut the onion into rings or half rings of any size. Place the pan on a stove included in a strong level, pour vegetable oil into it and let it heat up. Then, very carefully and quickly, put the halves of the tomato in the heated oil with the leathery side down. Carefully! Tomato can spatter oil while frying! Fry the tomatoes on both sides until the moisture has completely evaporated, periodically turning them from side to side with a fork. Tomatoes should be soft, but not swim in their own juice. Put the fried tomatoes with a kitchen spatula on a plate. Without removing the pan from the stove, pour another portion of vegetable oil into it, heat it and throw the onion into it. Stew the onion in oil with the remains of tomato juice until fully cooked. By consistency, it should be transparent or slightly fried and covered with a touch of golden crust. Put the prepared onion with a spatula to the tomatoes. Allow fried ingredients to cool to room temperature.

Step 3: mix greens and fried vegetables.

Rinse under running water, fresh cilantro, parsley and basil. Shake the greens over the sink and pat dry with kitchen paper towels to get rid of excess fluid. Place the cooled onions and tomatoes in a clean blender bowl. Next add dry clean greens and grind the ingredients at medium speed until smooth for 1 to 2 minutes. It will turn out a fragrant red gruel. Put it on a plate, helping yourself with a tablespoon.

Step 4: combine the cottage cheese with all the ingredients.

Do not worry about the purity of the blender anyway, as a result, you will mix all the ingredients together, put the cottage cheese in a bowl and beat it in a porridge-like homogeneous mass for 2 to 4 minutes depending on how loose it is. Shredded and whipped cottage cheese in a bowl to the whipped greens with vegetables.

Step 5: mix and season the caviar.

Thoroughly mix the chopped vegetables and cottage cheese with a tablespoon until smooth. Season caviar to taste with salt and black pepper, mix thoroughly again, put in a bowl and taste forwards!

Step 6: serve caviar from cottage cheese with tomatoes.

Caviar from cottage cheese with tomatoes is served cold. The bowl with caviar is placed on a large flat plate, around it you can put salted crackers, crackers, croutons or ordinary black or white bread. Such caviar is excellently considered with any second courses and looks very juicy in any kind of sandwiches. You can eat caviar with fish, meat stewed vegetables, boiled cereals and pasta, in any case, caviar from cottage cheese with tomatoes will betray any eaten magnificent and unique taste. Enjoy your meal!

Recipe Tips:

- - In this type of caviar, you can add any greens you like.

- - In order to make the eggs more spicy, you can add to your taste chili peppers previously fried in a pan with tomatoes.

- - At will, in this caviar you can put any spices you like for vegetables.

- - If for some reason you cannot use blenders, you can use a manual meat grinder or a food processor to grind cottage cheese and fried vegetables.

- - If you want the caviar to be of an uneven mass, during the grinding of cottage cheese and vegetables, click on the “push” button available on all types of blenders. Repeat the process 4-5 times, the ingredients are ground finely, but not until a mushy state.

- - Instead of the usual cow curd, you can use feta cheese or goat curd, which is much sour and sharper.

- - Such caviar can be prepared from dried tomatoes, previously stewed in a pan, with water and vegetable oil.

- - While mixing the ingredients in a blender, you can add any processed cheese, it will bring some zest to the combination of tastes.